The Remix: Thanksgiving Deli Roll | The Jewish Week | Food & Wine

The Remix: Thanksgiving Deli Roll

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The Remix: Thanksgiving Deli Roll

Amy Kritzer/JW

There’s more than one way to make this classic make-ahead dish.

This is the next installment in our series The Remix, in which we seek to gently rework the more challenging dishes in the Jewish culinary canon. With a little bit of love, we’re convinced we can make any dish delicious, even ones that seem a bit bizarre to the modern palate.

I remember trying deli roll as a little kid at a family friend’s Shabbat dinner. Turkey, salami and mustard rolled in puff pastry and baked is definitely a kid- friendly dish. After all, my diet at the time consisted of turkey sandwiches and fruit snacks. I never forgot it, but it receded from my personal repertoire until it crossed my radar again. My first thought, of course, was how to Remix it for you.

Deli meats are tasty and all, but if you think about it, puff pastry is a blank canvas for amazingness. And Thanksgiving leftovers are no exception. In place of deli turkey, I’m using roasted turkey. And a mustard-spiked cranberry sauce in place of mustard. Maybe you want to add mashed potatoes (or stuffing!) and dip the whole thing in gravy? I definitely won’t stop you. Just make sure you use pareve puff pastry, or save your turkey for sandwiches and go dairy with brie and cranberry sauce instead. Either way, leftovers have never been so delicious. 

Amy Kritzer is a food writer and recipe developer in Austin, Texas. She blogs at What Jews Wanna Eat.

  • The Remix: Thanksgiving Deli Roll
    The Remix: Thanksgiving Deli Roll
  • The Remix: Thanksgiving Deli Roll
    The Remix: Thanksgiving Deli Roll
  • The Remix: Thanksgiving Deli Roll
    The Remix: Thanksgiving Deli Roll
  • The Remix: Thanksgiving Deli Roll
    The Remix: Thanksgiving Deli Roll
  • The Remix: Thanksgiving Deli Roll
    The Remix: Thanksgiving Deli Roll
  • The Remix: Thanksgiving Deli Roll
    The Remix: Thanksgiving Deli Roll
  • The Remix: Thanksgiving Deli Roll
    The Remix: Thanksgiving Deli Roll
Servings & Times
Yield:
  • 12 pieces
Active Time:
  • 30 min
Total Time:
  • 1 hr 15 min
Ingredients

For cranberry sauce:

1 12-oz bag fresh cranberries, picked through

¾ cup light brown sugar

1 tablespoon orange zest

2 tablespoons orange juice

2 tablespoons smooth Dijon mustard

For deli roll:

1 piece puff pastry (you can use homemade or 1/2 of a 17.3 oz package)

1 ½ cups shredded roasted turkey (you can also use deli turkey)

2 teaspoons fresh rosemary, minced

1 egg, whisked

¼ cup salted pumpkin seeds

Steps
  1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.
  2. First, make the cranberry sauce. You can also mix mustard into leftover cranberry sauce if you have it! Combine cranberries, brown sugar, orange zest, and orange juice in a medium saucepan. Bring to a simmer over medium heat, then lower to medium low heat and cook uncovered until cranberries burst and sauce thickens, about 10-12 minutes. Stir in mustard and cool.
  3. Now, it’s deli roll time. Spread puff pastry on a clean surface and flatten a bit with a rolling pin. Spread half the cranberry sauce on the puff pastry, and then top evenly with a thin layer of shredded turkey. Sprinkle with rosemary.
  4. Roll like a jelly roll from the short side, so the end result is longer. Secure the seam under the roll. Brush with egg wash and top with pumpkin seeds.
  5. Roll like a jelly roll from the short side, so the end result is longer. Secure the seam under the roll. Brush with egg wash and top with pumpkin seeds.